Pan-Fried London Broil Steak

We recommend using a well-seasoned cast-iron frying pan for this recipe, which can take high heat and are relatively stick-free. If you do not have a cast iron pan, you can use a thick-bottomed frying pan. If using stainless steel, heat a little olive oil in the pan first, before adding the steak.

  • Cook time: 25 minutes
  • Yield: Serves 4


  • 2 pounds top round cut of steak
  • Kosher salt
  • Dry mustard
  • Pepper
  • Butter, softened to room temperature


1 Prep and salt the steak: Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.)

Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. Lightly sprinkle with kosher salt on both sides.

Prepping steak for London Broil Cutting away tough tissue for London Broil

2 Rub steak with dry mustard, salt, pepper, butter: Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak.

Sprinkle both sides again with salt, and with a little black pepper. Rub butter over both sides of the steak.

How to cook London Broil - rub meat with dry mustard, salt and pepper How to cook London Broil - rub meat with buttter prior to browning

3 Brown steak on both sides on stovetop: Place the steak in the hot pan. Let cook for 2-3 minutes on each side (without moving), check before flipping to make sure it has nicely browned.

How to cook London Broil - brown buttered meat in pan How to cook London Broil - brown meat in butter prior to baking

4 Finish steak on stovetop or in oven, depending on thickness: At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet (tent the steak with aluminum foil). The cast iron pan will retain enough heat to cook the steak to medium rare.

You can use a finger pressure method to test for doneness. You can also test for doneness by using a small sharp knife and cutting into the center to check the color. Or, if the steak is brown on both sides and it is weeping red juice, it's done.

If you have a steak thicker than an inch-thick, you can finish it off in the oven, at 350°F for 10 to 15 minutes or so.

Use a meat thermometer to test the internal temperature of the steak. Pull it out of the oven at 130°F for medium rare (the steak will continue to rise in temperature for a few minutes after you pull it out).

If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it.

You want to cook the steak only to medium rare, as cooking it further will make it more tough.

5 Slice the steak thinly, across the grain.

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  • Joseph

    Best LB I’ve done in a long time. Used garlic slices and garlic powder, no dry mustard this time. Thanks


  • Reagan

    I had two thrum streaks but followed your recipe and my husband raves. So delicious. I’ve never used this cut before but I will in the future. The butter tips was great for a keto diet


  • Mike

    I used turmeric instead of mustard and added garlic. Try it. ;)


  • Kathy McV

    It was so easy and it was fabulous! Hands down the best London Broil I have ever made. I pan fried to brown and finished oven. The beef was tender and flavorful. Now I have to figure out how to use the leftovers. Usually the leftovers would end up as dog food…not this time!


    • Tessa

      I used my leftovers for stir fry. It was really good, even leftover and used again…lol

  • Rach

    Loved it. So glad I found this recipe.


  • Lyndsey

    I made this exactly. It was the best I’ve had in awhile and so simple. My fiance loved it. He even complimented how gorgeous it looked.


    • Elise Bauer

      I’m so glad you liked it Lyndsey!

    • Lyndsey

      Your welcome. My thanks to your Mom.
      It was great . Especially for being so simple. And I was in a hurry didn’t have time for a marinade or other recipes that usually call for soy sauce. I have to admit my dry mustard is old. Lol that spice has been in my cabinet for who knows how long. So I was a bit worried . Well apparently it doesn’t go bad. Lol

  • Sherry Exum

    What if you don’t like medium rare?

  • Connie

    Marinade in homemade red wine vinigar and olive oil with souces over night. Dried off, coated in soft butter added spices. In a hot iron skillet in over at 500 degrees 3 minutes each side. Set the smoke detectors off but a great steak.

  • Sara

    Enjoyed making this as recipe stated exactly. Turned out very good. I will be sure to sear the sides next time.


  • Jody

    I love making it this way! The only change I make is I use a homemade herb butter. Soo darn good . Quick and easy too. I also take the leftovers and use them on top of salad for a complete meal for lunches.


  • Mama04

    This is a simple and easy recipe to follow! My London Broil steak was a hit! I opted for garlic instead of dry mustard and it turned out great! Thanks!


  • Chelsea M

    Just wanted to stop on by and thank you graciously for sharing this recipe! I did exactly what the recipe stated and it came out divine! So happy because sometimes this cut of meat is half off and I can get a huge chunk of meat for next to nothing. So thank you!!


  • Andrea

    Great way to cook this steak. Came out perfect and tender. My steak was about 2 inches thick. After searing, I cooked in oven for a good 10 minutes. I like this method for cooking steaks better than grilling.


  • Jessica

    Made this tonight. It turned out to be the best London Broil I’ve ever had! Pan fried is the way to go for this type of meat. Pan seared both sides of the 3 lb. cut I had and finished it off in the oven being very careful to not go past 130 -135 internal temp and let it rest. Perfect medium rare.


  • Emma P

    Tried it once & today will be my umpteenth time making it on cast iron grill. This IS delicious! I turn it several times after initial searing to get it just right for our taste.


  • Maureen

    I’d get it 5 stars because of the taste but cooking this in a hot cast iron pan produced so much smoke my vent couldn’t handle it and my alarms went off and we then got to meet our local fire and police department. Lol. Sony the time we sat down to eat my steak had rested far to long and my perfect med rare steak was medium. Thank goodness it was still tender enough to eat. So next time I am cooking with my cast iron pan on my BBQ. So smoke won’t be a problem. Lol.


    • Lyndsey

      Probably just lower the flame some. Just sear long enough to brown each side then straight to oven. I had no. Issues with the cast iron, and oven finished it. Make sure it’s a well seasoned pan


    Well Elise, Looks like I’m gonna follow your cooking method! I have a nice Angus Harris Ranch London Broil sitting on the counter now. It has been marinating for 3 days because I was afraid to ruin it in the broiler (like all the rest). I CAN’T WAIT TO TASTE IT!
    Butter makes it Better!

  • Maggy

    Thank you so much for this terrific recipe. I’ve made it many, many times & after last night’s meal I thought to myself, you know, she might appreciate it if I left a review about how much I love this method! My husband & I love our slab of commissary-labeled London Broil no other way.
    All I do is add garlic & onion powder to the salt/pepper/mustard mix, & I always add dill to steak, as it gives the meat a little extra something special. For an inch thick steak, I do 3 minutes a side on my stove’s level 8, then 5 minutes rest, untented & away from the hot burner but still in the pan. This yields perfect, tender, reddish medium rare. Your recipe instructions & photo layout are clear & easy to follow, & I appreciate that!
    Thanks again for sharing.


  • Robin

    I had just bought a “London Broil.” I searched and found your recipe. May I say your mother was a genius coming up with this. So simple, yet it totally accentuated the taste and texture of the meat. Thanks to you both! I will definitely make again.


  • Debbie

    Hi Elise,
    This recipe looks amazing. I’m planning to make this for Christmas Day. We’ll have 16 guests for dinner; could I make it ahead of time? Sear, then reheat later? Or should I cook and serve right away?

    • Elise Bauer

      Hi Debbie, steak is something I think should be cooked when you are ready for it, not ahead.

  • Janet Campbell

    gracias por esta receta muy buena

  • Teatime42

    First time with any peice of meat, my husband said it was better than anything had ever done. Thanks for making me look good!

  • Ed

    I followed the recipe almost exactly. The only thing I did differently was to warm the beef to more than room temperature by taking it out of the fridge 4 hours ahead of the time, putting it in a zip-lock bag and into the oven with just the oven light on to warm it up, and during the last half-hour before cooking it, turning the oven briefly on “warm” to get a 140° temperature in the oven. I then applied the seasoning and butter to the warmed-up beef, seared it each side for three minutes, and let it rest for about eight. Turned out rare, medium-rare. Could have gone another minute on each side. But…delicious! Thanks. This is now my go-to London Broil recipe for the cold, grill-free winter months.

  • Sabina

    Cannot get lb in Canada so when we pop over the border we make sure to pick up several steaks. Until this recipe they have turned out so tough. This is my go to recipe everyone loves it

  • Lydia

    This has become a family favorite. After the first meal I deglaze the pan with broth and refrigerate. The next evening I make a gravy with the broth add the cut up leftover beef and mushrooms and serve over toast points topped with chopped scullions. Thanks so much for sharing your recipe!


  • Sarah

    Son-in-law said this was the juiciest and most flavorful steak he has ever had. I have to agree and I appreciate the fact that it is simple, quick, and economical.

  • Becki

    Thank you so much for posting this recipe – don’t see London Broil being used very often so its nice to find a good recipe preparation! They always have it on sale at our Harris Teeter so I have been looking for good recipes. The last time I made it I did it just like a flank steak – scored it and then marinaded overnight in a soy sauce based marinade..grilled and then thinly sliced.. Turned out really well!

  • Jim Gauntt

    Elise, would you be so kind as to add a quick method for a “scrumptious” pan sauce to be made from this preparation? I think from all the comments it might be a worthy addition to the discussion and dish…thanks for letting me give you something else to do :-)

  • Greg N

    I marinate my london broil overnight in a cup of balsamic vinegar, half a cup of olive oil, and a liberal amount of Dijon mustard. I then grill/rest to medium rare. Usually serve with sauteed onions and the in-season vegetable.

    My favorite french country restaurant served something similar. Alas they are long gone, but through several years of trial and error this is a very close copy.

  • Sally

    A close look at the grain of top round, as in your nice photo, shows it perpendicular to the flat side of the meat. If you don’t plan to slice it from the big, flat side the only way to get cross-grain slices is to cut on the diagonal. A 45° angle is best. The difference in texture and even taste is remarkable.

    • Elise Bauer

      Hi Sally, you are absolutely right! I didn’t cut the meat as well as I could have years ago when I shot this photo.

  • Marko

    A lot of good ideas here. Makes me hungry for meat!
    I like to preheat the meat in a low oven until the internal temp reaches about 95 degrees. This is said, by Cooks Illustrated, to do something with the enzymes that mimic aging–something to do with science. Having done that you can sear at high heat w/o smoking up the kitchen.

  • Rosie

    This is a great recipe for when you need a meal quick and don’t have time to marinade. My family loved it! Even asked for seconds!!

  • Jasi

    Good recipe. I saw it almost exactly the same at Hilltop Steakhouse website. Weird!

    • Elise Bauer

      Yep, that’s our recipe. Drives me nuts! Every day another “chef” or cafe or in this case a steak house takes a recipe from my site, copies it word for word, and puts it on their site, without even bothering to cite the source.

      I can assure you that that recipe was written by me, as I observed how my mother makes London broil.

      • Sandy

        Lawyer up, and cash out! those “chefs” don’t deserve to use/take credit for your recipe. On another note – Thanks for sharing it, will try tonight!

    • jasi

      Made this steak tonight. Finished it in the oven and it was awesome. Thank you. Please give it to those folks. That’s just wrong.

  • Zok

    I used the method here to cook a steak I marinated in a citrus sauce. It was the best I’ve ever had. Definitely my go to method from now on.

    • D

      I was hoping to use this cut of meat to make fajitas: so I was curious when you said you used the method, do you mean to say you did not use the mustard? I was hoping I could use my fajita marinade and rub;leave out the mustard, then cook with the butter…?

  • Jason

    I first had London Broil at my “rich friend’s house” at the age of 13. I never enjoyed that sort of meal at home. Ever since I’ve been trying to find a way to “re-taste” it, and this is it! I’ve gone through all the “name brands”…Deen, Stewart, Ray, Flay….but this is the technique that makes it work. Thank you so much….posting this after 6 successful completions of the recipe. =)

  • Kelly

    Wonderful recipe. I couldn’t for the life of me remember how my mother did it with using our stove and oven. As soon as I read this, it all came back. I made it tonight just as written. Absolutely delicious! TY for the great recipe 5 stars :).


  • Tonya

    I tried your recipe. I did one thing different. I didnt have a cast iron skillet, so used my non stick. It worked well. Also added to red pepper flake to the rub. I also made a brown gravy and onion for the top of the white rice london broil and brussel sprots. Will make it again and again, Ty. 5 STARS


    • Karen

      Not having a cast iron skillet, I was looking for someone to say they used a non-stick! Thank you! :)

  • Amywinehousefan.

    Used it & loved it. Simple as that!, deffinatley using again. Very delicious

  • Stephanie in Davis, CA

    Googled “top round” and was delighted to be referred to one of my favorite sites! Also, learned about London Broil – thanks Elise! Anyway, followed the recipe exactly and it was great! Thanks again!

  • Jason

    This recipe is highly recommended. Turned out exactly as written up and even better than expected.

  • Howard

    Loved the suggestions. Hadn’t cooked one in a while so I googled and got several opinions. I liked your style the best as it incorporates all methods and allows you to choose what you like best. I combined all styles including a wet marinade I always use for “steak” quality meat.

    I saw a couple of marinades so thought I’d add mine in as well. This is also used for my Rib-Eyes, T-Bones, and Strip steaks (especially strips which cook a bit tougher if you don’t like Medium rare).

    Even tho’ I do like a good S/P rub on a steak from time to time too… my kids rave about the steaks and their tenderness when I use this marinade.

    Marinade for 3lb London Broil or 3lbs of steak
    (Serves 4-6 persons)

    1/2 cup Wishbone Italian dressing
    1/4 Worcestershire
    1TBSP Garlic Salt
    1TBSP Montreal Steak seasoning
    1TBSP Lawrys (or whatever seasoning salt you prefer)
    Put in ziploc bag and remove as much air as possible. Let set for minimum 4 hours and as long as you want. I’ve kept steaks like this for 2-3 days before cooking.

    Pan Fry at Medium High heat 7 minutes per side
    using 1TBSP of olive oil. I used a regular non-stick aluminum cookware.

    1TBSP Butter for both sides of steak. Wrap in aluminum foil and place in an 8×8 aluminum or corning baking pan (do not cover) in 325 degree oven for 15 minutes. This turned out perfect.
    My family is still raving about this!

  • Erin

    I love this recipe. Thank you so much for posting it. Other comments have said it’s difficult to screw up London Broil – well, I’ve never made it right. I’m an excellent cook at everything except for beef. My London Broil never came out right until I tried your recipe. Now, I use it every time I make London Broil – and it’s always a hit. It’s FAILPROOF!!! Can’t thank you, enough.

    You are very welcome. So glad it works for you! ~Elise

  • Karita

    I made this last night and it was a great success! I was a little nervous since it was the first time I made LB, but I followed a marinade recipe in the comments section (Thanks Penny F from 2007!) and then Elise’s cooking instructions and it was fantastic! My husband was highly impressed and there was plenty left over for a snack later in the evening and for lunch today. I even brought in a sample for my co-workers and it was a major hit!

    Elise, every recipe I’ve made from your site has been a home run. I’ve started a Simply Recipes binder and it’s full of raved over recipes and things I can’t wait to try! Thank you so much for helping me love to cook!

    Hi Karita, so glad the recipe worked for you! ~Elise

  • Judy

    My mom would make London Broil at least once a week. But it was the sauce that she served it with that made it great!
    1 cup ketsup, 1/2 cup mustard, garlic powder, handful of parsley flakes, 1/4 cup lemon juice and salt and pepper. If she didn’t have lemon juice, she would add apple cider vinegar. Mix it all together and put it over the steak during the last few minutes of cooking. The sauce would meld with the juices from the meat and create this fantastic taste.
    It is still a favorite in our family, all these 50 years later.

  • Odelle Smith

    I have never heard of ‘London Broil’ until now, however from the comments left above I must give it a try.
    What cut of beef would I ask my butcher for? Not sure if it’s a steak cut or more of a braising type of cut? The only thing that comes to mind is ‘skirt’ of beef? Or perhaps a slice from a piece of silverside, salmon cut, corner-cut of beef which I would usually slow roast & cut thin slices for roast beef dinners.
    Please could you enlighten me as I love the idea of the marinades which will tenderise & impart flavour to the beef. Much appreciated,
    Odelle. UK.

    The cut is either flank steak or top round. We usually use top round. See the Wikipedia on more info on London broil. ~Elise

  • David

    London Broil, now you’ve hit on one of my pet peeves.

    My peeve isn’t about the dish, it’s about the way butchers in my area are using the name to raise prices on round steak.
    When I was in cooking school I was taught that London Broil was a marinated flank steak which was either fried or broiled and then diagonally sliced against the grain.

    It’s a way of preparation!
    It is not a cut of meat!

    Now everywhere I go I see thick cut round steak labeled as ‘London Broil’ and priced like it was Rib-eye.

    It’s stupid but it make’s me mad.

    I’d also like to find inexpensive flank steak again. It’s one of the toughest cuts of meat, but around here they price it like it’s one of the most tender.
    I miss rolling bread stuffing up in flank steak and baking it in the oven. But it’s just too expensive now when I can buy t-bone for about the same price.

    sorry for the rant.

    • pineygrrl

      @David: I know this reply is 2 years later, but I couldn’t resist answering about your pet peeved:
      Although it is true that TECHNICALLY London Broil is a method, not a cut, I have to tell you that my mom has been making that double thick cut of Round Steak known as Top Round London Broil since the early 1970’s –at least 40 years ago. I myself became a meat wrapper for 5 years beginning in 1979, and of course not only was there the Top Round London Broil, but also Shoulder London Broil, Sirloin Tip London Broil, and even Bottom Round London Broil.
      As far as the pricing? Last month I bought the Top Round London’s for only $1.78 lb. at Shop Rite……but I promise you I have NEVER seen T-bone steak for less than $4.99 lb. on sale. So you just have to shop carefully and freeze if necessary!

  • rebecca h.

    I love a good steak but eat it so rarely that I really savor the natural flavor of a really top quality London Broil, so I prefer not to marinate it or introduce any other flavors. Just a really generous salt and peppering.

    I still cook it the way my grandfather taught me, cast iron pan preheated in the oven at the highest temp, a little high smoke point oil, 2 minutes on one side in the pan on the hob (again, highest temp), then flipped over and finished for another 2-3 minutes in the oven, rested and sliced.

    It’s not often I’d want anything with it but if I did it would have to be sauce Béarnaise to dip the slices into.

  • Nate

    My favorite way of grilling flank steak is to marinate it overnight in a Korean kalbi marinade. Grilling then slicing across the grain leaves every one smiling!

  • Lucy

    One of my worst cooking disasters involves London Broil…married at 18, young novice cook who moved from the country to the big city. Thought I should cook something fancy for my new husband.

    Put London Broil in my 13 x 9 glass baking dish and put it in the oven — on BROIL because that’s what you do with a London Broil, right?

    Cut to: sitting in living room watching tv, hear a loud boom from kitchen. The dish has exploded, with shards of glass all over the oven and the meat.

    The pizza was delicious that night!

  • Cheryl S.

    This is how my mother always made it:

    1 medium flank steak
    1 Tbsp. salad oil
    1 tsp. lemon juice
    1 tsp. salt
    1 clove garlic, crushed
    1/8 tsp. pepper
    2 tsp. minced fresh parsley

    Mix all ingredients except steak in a small bowl. Brush half the mixture over the top of the steak. Broil 4 inches from heat for 5 minutes. Turn, brush with rest of mixture. Broil 3-5 minutes longer. Slice thinly on the diagonal.

    She usually served it with a mushroom sauce.

  • Caroline R. Altenor

    Just out of curiosity what is a ‘London broil’ – I am a born and bred Londoner and I have never heard of it! What is the ‘English’/British equivalent of ‘flank or top round of steak’?

    However it does look lovely I’ll just have to find an ‘English’ butcher that know the US and UK terms for cuts of beef – in my locality there are more ‘ethnic’ meat outlets – who don’t culturally use the same terms for cuts of beef as is ‘traditional’ in the UK butchering industry.

    Anyway I’ll muddle through and give it a try – and let you know how I got on. Thanks again for your inventive recipes, especially with vegetables, particularly greens – makes me want to eat them – as well as make ‘green smoothies’!

  • Katrina

    Great recipe! My Nan used to make something like this when I was little. I looooved it!

  • Margaret

    This was so simple and satisfying. The seasoning and butter enhanced the flavor of the beef without over powering it. Thank you!

  • Erin Farrelll

    Thank you SO MUCH for posting this recipe. I have been ruining perfectly good London Broil for YEARS. You have actually provided me with a recipe that even I am unable to ruin.
    Much to the surprise of me and my victims -er, I mean, family, this recipe is amazing and enables me to finally bring a delicious London Broil to the table. Now the side dishes are a completely different story – but we all have to start somewhere.

  • Keith (female) Bayless

    Our family favorite is London Broil that is marinated with 1/2 cup soy, 1/2 cup white wine, 1 clove garlic minced, 1 Onion Sliced and 1/2 tsp crushed red pepper flakes and about 2 tblsp of chopped fresh rosemary. Marinate for a minimum of 6 hours but overnight is better. Bring meat out one hour before cooking to bring to room temp. Take meat out of marinade and pat dry. Heat Grill pan with small amount of Olive Oil until it is very hot, add meat and cook for approx 6 minutes. In the meantime, take Onions out of marinade and saute in another pan with a small amount of Olive Oil until caramelized. Turn LB and continue Grilling for another 6 minutes. Depending on size turn and make grill marks and cook until desired doneness. We like ours Med Rare or 125 degrees and then rest for 5 minutes minimum. Slice thinly against grain and serve with onions and our favorite Roasted Rosemary New Potatoes. Enjoy! Let me know if you’d like the potato recipe?

  • Annamarie

    This recipe was a hit. I did not have much time, but London broil was on sale and I knew that I needed to use it or freeze it. I added garlic powder to the mix and it definitely became the stronger seasoning, but otherwise I stuck to the recipe. Everyone at the table loved it and in this case, that is rare. :0) Thank you! I always trust your recipes to be worthy of the time and money and I have not been disappointed yet.

  • Sugar

    Fab-u-lous, dahling!! The hubby and I enjoyed this so much we almost regretted spending 60$ at the Outback yesterday! This was to die for and cost us all of 5$!!!! (I love I when London broil goes on sale :) Minorly adjused to suit our spicy tastes, I added about 1/2 tablespoon of cayenne, and also went heavy with garlic salt & freshly ground pepper. Topped with a bit of herb- garlic butter & served with a baked tato & salad, this is an unbelievably easy & delicious dinner. Thanks for the recipe!

  • Patty

    I always ruin london broil, but this time I had success! Thank you very much for your simple, straight-forward directions. I don’t have a cast iron skillet, but it came out fine in my cuisinart pan. Thank you. Thank you.

  • Darby "The Dessert Diva"

    When I found this recipe about 2 yrs ago, I took Charlene’s oven tip and ran with it. I now criss cross score the meat and use a mixture of white wine, shallots, basil, dijon mustard and molasses to prepare meat before cooking. Moist and chewy and perfect each and everytime. I am going to pair this with my herb salad with a nice citrus based dressing I am playing with.

  • alexandra

    My whole family loves this recipe. The meat is tender and juicy when it’s done. I wouldn’t change a thing!

  • Alyssa

    I had never even heard of this cut before, but got it on sale. Googled “London Broil” and this site came up. VERY HELPFUL! The recipie turned out delicious, and my 2 year old even enjoyed it. Thanks for all the help!

  • Mike

    Have made this twice now exactly as described. Comes out like a $15/lb. cut!!! Delicious.

  • Natalia

    Made it last night. Hubby and I really enjoyed it. Thank you!

  • Amanda

    I love this receipe for london broil and will use again in the future.

  • Jon

    Mom’s Pan-fried London Broil turned out delicious. I don’t even know how to cook! Nice instructions!



  • Penny F

    Making this today, a universally good marinade for any cut of beef: take equal parts olive oil, vinegar and soy sauce (using 1/4 cup of each today….and using balsamic vinegar, although red wine or white wine vinegar are also excellent), approx. 1 tablespoon of worcestershire sauce (if you love it, use more!), 2 cloves garlic, minced, 1 teaspoon dried minced onion, freshly cracked black pepper and one heaping tablespoon (or more) of horseradish (not creamy horseradish *sauce*, the shredded horseradish in a jar, it is usually listed as containing horseradish and vinegar). Marinade between 4 and 24 hours, turning occasionally and working into the beef when you turn. Throw on a grill or set under a broiler until desired doneness. You can also trade the vinegar for lemon or lime juice, use equal parts. Like an asian bent? Reduce the olive oil by 1 or 2 tablespoons and replace with sesame oil…..and throw in some ginger to replace the horseradish. For more italian style throw in some crumbled italian seasonings, increase the garlic and omit the horseradish.

  • Tatwood

    London Broil: I prefer a chuck shoulder cut one and one-half inches thick. Bring meat to room temperature. Right before cooking stab all over with sharp fork. Sprinkle well with Adolph’s unseasoned meat tenderizer, covering both sides of meat. Using brush, cover well with soy sauce, then sesame oil. Grind on some fresh black pepper, throw on hot grill and cook, turning once, until done to your liking (most tender at rare to medium rare.)

  • Christina and John

    We gave the recipe a try tonight and it was GREAT! However, our apartment filled with smoke quickly – and our poor little dog is petrified, hiding in the corner shaking, after the smoke detectors went off! (He’s coming around though – now that he’s had a piece of London Broil!) Thanks for all the great tips, we ran with the recipe as posted, and it was DELISH!

  • Debbie

    My favorite (and also my boys!!) is a marinade made with teriyaki sauce, garlic and ginger. Fresh garlic or garlic powder can be used. This marinade can also be used on chicken!

  • Meredith Miller

    I take a 1.5 lb. flank steak and marinate it over night. The marinade is (eyeball it) olive oil, tarragon vinegar, 2 cloves of minced garlic, lemon juice, parsley, black peppercorns, and kosher salt. I broil both sides about 3 minutes. This makes the steak Medium Rare. My husband and I love it!

  • Ronnie

    Slice diamond cuts about 1/8 inch into both sides of the london broil. Then whip up a mixture of extra light virgin olive oil, lemon juice, fresh crushed garlic, sea salt and crushed pepper – baste the london broil on both sides making sure to get in between the diamond cuts. Broil or grill 5-10 minutes per side (depending on thickness of meat) making sure to baste again when flipping. Slice about 1/2 inch thick diagonal slices. Serve with sauteed onions and/or green peppers.

  • J-Luv

    IMHO, the London Broil preparation can (and almost always will) benefit from a marinade — even if one chooses to quickly pan-sear, as in your recipe. I prefer to make this over a smoky grill, but there’s also something magical about the wonderful sear you can get from good old cast iron.

    I’ve tried a ton of marinades and here’s the most crowd-pleasing one I’ve found. Try it – you won’t be disappointed:

    (You may wish to double the marinade ingredients for a cut of meat that is 1 1/2 inches or thicker):

    1/2 cup vegetable or canola oil
    1/3 cup regular soy sauce
    1/4 cup red wine vinegar
    1 tablespoon Worcestershire sauce
    2 tablespoons lemon juice (reconstituted ok)

    1 teaspoon dry ground mustard
    1 fresh garlic clove, minced or pushed through garlic press
    1/4 teaspoon freshly ground pepper

    [1] Combine ingredients in a shallow nonmetal container or ziploc 1-gallon storage bag. Place meat in bag, turning to coat completely. Marinate meat covered in the refrigerator for at least 4 hours (or preferably, overnight).

    [2] After marination time is complete, remove meat from fridge and discard marinade. Allow meat to “rest” until it reaches room temperature well before beginning chosen cooking method. (Note: If you choose not to follow this crucial step, after you cook the meat, you’ll probably find that the inside is somewhat of a mealy, undercooked ‘rare’ while the outer layers are overcooked and somewhat tough.)

    [3] After meat is properly cooked, a further tip is to always slice it at a 45-degree angle (to further reduce toughness by going against grain of muscle tissue). Serve with a good red wine. I like it with grilled red onions, ranch-style beans, and scalloped potatoes.

    Bon Appetit – a fellow gourmand

  • Dolly Lee

    This is a great site and the recipe is just what I was looking for- I have a flank steak and do not want to marinate it. I really appreciate the oven tip. Thanks!

  • Rita

    My sister showed me a good way and that is of course as all above on the temp. but also she added Italian dressing, WE LOVE IT, new favorite cut, vs/ ribeye still in running though…

  • Angi

    I got a London Broil Top Round Steak (2.2lbs) because it was on sale. Its not a cut I have ever gotten before. I was unsure how to cook it, so I put google to work. It placed me at this site. I followed the directions, only change was I used some steak seasoning I had instead. I cooked each side in the pan, and it ended up in the oven for about a half hour. (I had taken it from the freezer and defrosted in the microwave…so the middle was still cold. It needed a few extra mins in the oven) It came out nice and pink a good medium rare. (The ends were cooked more for hte kids…which worked out great!) Ohhhhh this was wonderful!!! My husband raved about it with each bite!!! I gave it a high 7 or 8 on a scale 1-10. It was wonderful!!!!!! I might make it again next time we have company over, I was very impressed. Im not so great in the kitchen, so I impressed myself!!! Thanks for a great post!!!!!

    ~Angi in Cleveland OH

  • Sassy J

    Absolutely adored by children, picky eaters and gourmands alike:

    Marinate London Broil with equal parts Orange Juice and Soy Sauce with several tablespoons grated ginger and 4-5 cloves minced garlic for 8-24 hours. Marinade should cover meat–put either in ziplock or rectangular tupperware that is close to size of meat. Grill or broil (about 3-4 minutes per side for one inch thick). Slice thinnly. Delicious hot as well as on salads the next few days.

  • Kyleen

    Followed your instructions to the letter and YUM, what a lovely dinner! You can read more about last nights’ dinner on the 13 June entry of my blog. Lunch today was leftover slices of london broil wrapped with fresh spinach and feta in a piece of flatbread with just a little mayo and mustard. Your recipe is quickly becoming one of my staples!

  • Ruth Chandler

    The oven-cooked recipe sounds like a winner for someone like me who doesn’t want to smoke up the house frying and is too impatient to wait for the charcoal to get white-hot. Thanks for the hint, Charlene.

  • Alan

    Great tips! My wife and I use a similar method for all steaks. 1″ 2mins high heat each side, then 1min each side medium/low, let stand 3-5 mins. add 30 seconds to each side for each additional 1/2 inch during second phase up to 2″. Never fails.

  • Charlene

    This is my favorite way to cook London Broil taken from Helen Hecht. Preheat oven to 500 degrees (that’s right, 500!). Marinate, use a dry rub, or salt and pepper the meat. Place the meat in the oven and immediately reduce heat to 225 degrees. Cook for 45 minutes for medium rare, for average thickness London Broil. The meat will be uniformly medium rare throughout, with a well sealed crust. Adjust time for thicker meat or doneness preference.

    This method works very well if there are family members who prefer medium or medium well beef. It won’t dry out or become chewy. Thanks!

  • Danielle

    don’t have dry mustard? use regular jar mustard! i marinated my london broil in spicy mustard, worsteshire, chopped garlic, salt & pepper for about 2 hours…. cooked under the broiler for a short time…. delicious!!

  • Jonathan Kart

    Looks like you’re getting a lot of advice on this one. I suppose it just proves your point that there are plenty of ways to do London Broil ;)

    My 2 cents: considering using a more refined fat with a higher smoke point than butter. Butter has great flavor, but not if it burns! A flavorless oil like canola allows you cook at a much higher temp without burning up your fat. This gives a great crust, and great fond for pan sauces. Although, I like your idea about rubbing the meat first. If you are going use butter for the flavor, your rubbing trick makes sure the fat hits the pan when the meat does, which reduces the chances of it burning.

    Great site!

  • Barbara

    I like to use orange juice, lime juice, pureed chipotle en adobo and a bit of cumin to marinade, and then I cook it pretty much like you do.

    A salsa made of mango, lime, onion, garlic, cilantro, ground coriander and chipotle goes very nicely with it.

  • Tammy

    Delicious!! It’s hard to screw up a London Broil, unless you A). overcook it or B). slice it too thickly. My favorite recipe comes from Southern Living and involves an overnight marinade of soy sauce, citrus (lemon, lime and orange), garlic, cumin and red pepper flakes. Score the meat on the diagonal (not very deep), leave in marinade overnight (or a couple hours), throw on a nice hot grill (time for each side depends on thickness of cut), slice thin on the bias and serve with a spicy/sweet mango salsa. Smoky, savory, with a little heat… mmmmm. But honestly, if it’s nice and rare and sliced real thin across the grain, it doesn’t matter WHAT it’s flavored with. It will be lovely!

    • JW

      Super way to cook it tastes great , kids love it.